Indian-Spiced Pork Roast With Rosemary And Onions

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   ["Toast peppercorns, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2 1/4 tsp. Morton kosher salt.", "Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1"" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavor, longer is better).", "Let pork sit out at room temperature about 2 hours before roasting.", "Combine rosemary and 1/2 cup oil in a small bowl; let infuse while meat is coming to room temperature.", "Place a rack in middle of oven and preheat to 500u00b0F. Toss onions and bay leaves with remaining 3 Tbsp. oil in a large roasting pan (they should cover the bottom of the pan); season with salt. Rub pork all over with rosemary oil and place on top of onions. Roast until top of pork is golden brown, 10-15 minutes. Reduce oven temperature to 325u00b0F and continue roasting pork and onions until an instant-read thermometer inserted into the center of meat registers 135u00b0F, 60-75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20-30 minutes. Keep oven on.", "Just before serving, give onions a toss and heat in oven just to warm through. Slice pork roasts between rib bones to make individual chops; arrange on a platter with onions."]

* Per serving · 4 servings · Values may vary.